Directions

To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.

Preheat outdoor grill, stovetop grill pan or nonstick skillet.

Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring.)

Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.

I REALLY liked this dish. Have never had authentic Tikka Masala, so can't compare that aspect. But it was very flavorful and filling. My 8 & 5 year olds didn't appreciate it, but my husband and I thought it was a keeper. I used brown rice instead of white basmati.
- 1/11/10

I absolutely love chicken tikka masala, and will probably try this. However, I have made it in the past with a much easier recipe from Penzeys.com using their seasoning mix. I've run out of the mix, but when my order comes, I'll be sure to share the recipe.
- 12/3/08